Lightly Curried Zucchini Soup

Lightly Curried Zucchini Soup

Serves: 8

Ingredients

• 5 lbs zucchini, sliced into rounds
• 3 lbs zucchini, whole
• 2 cups yoghurt
• 1 cup white mushrooms, chopped
• 1 small red onion, coarsely chopped
• 1 teaspoon butter
• 2 cups chicken bouillon
• Pinch of cumin
• Pinch of coriander
• Pinch of curry powder
• 1 egg yolk
• 2 egg whites
• 1 tablespoon olive oil
• Arugula to garnish

Instructions

1. Grill the zucchini rounds, turning them once or twice, until they have softened a little.
2. You do not need to use any oil.
3. Salt the zucchini rounds and let them cool, then cut each round into 4 pieces. Grate the whole raw zucchini with a cheese grater and set it aside. Add the olive oil to a soup pot and add the grilled zucchini and onion.
4. Stir well, sautéing for a couple of minutes.
5. Cook until all the zucchini are soft. This will take about 4 minutes. Add the mushrooms.
6. Cook for another 5 minutes.
7. Add the bouillon and yogurt and cook this mixture for 10 to 20 minutes over a medium low heat.
8. Remove from the heat and puree the zucchini soup in a food processor, adding the egg and butter.
9. Process for 30 seconds, and then pass the soup through a strainer.
10. Pour the strained zucchini soup into a saucepan and add the grated zucchini and spices.
11. Add salt and black pepper to taste and heat it gently for 15 minutes.
12. Garnish the soup with arugula and serve with slices of brown bread.

Source: amazingsouprecipes